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Old 03-21-2011, 05:51 PM   #1
OCoolins
 
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I watched a program on TV about how beer was brewed back in the Colonial peroid the other day. They used about 20lbs of grains and took the first runnings, lets just say 6 gallons to make this easier, and made a high gravity beer from that, but they went on to sparge again to make a lighter beer, and again and again. 4 TIMES!!! without adding any more grain.

Is there any truth to this method? Can it be done, well obviously, but is it worth the time?

 
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Old 03-21-2011, 05:54 PM   #2
Golddiggie
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I've heard of people doing this before... I know someone that's actually planning on doing that today. His first runnings will go to make a barleywine, then he'll keep sending water through it to make lower OG brews until the grain is fully spent.

I do think it's going to be easier to do if you use a lot of grain, and have a refractometer so that you know what's left in the grain each time.

I do believe there's more info on this method online, read up on it and give it a shot (if you want)...

BTW, it's not just a historical method, since people do it these days too.
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Old 03-21-2011, 05:56 PM   #3

Its called partigyle brewing, you'll find threads about it here on hbt and there's a good recipe and description in Randy Mosher's Radical Brewing book.

 
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Old 03-21-2011, 05:56 PM   #4
BendBrewer
 
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They didn't monitor ph back then like they do now. Your ph will rise as you sparge and you don't want it to get above 6 as you begin to extract undesired tannins.

I think what you are describing is the origins of Imperial beer but I have fallen for myths before.

 
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Old 03-21-2011, 05:58 PM   #5

I read that it was a way that french and belgian farmers made weaker beer for their farmhands to drink with their lunch.

 
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Old 03-21-2011, 06:02 PM   #6
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Quote:
Originally Posted by Pappers_ View Post
I read that it was a way that french and belgian farmers made weaker beer for their farmhands to drink with their lunch.
Those French BASTARDS!!! Giving their oppressed workers weak brew to have with their lunch... Oh, wait, they were GIVEN beer to have with lunch? Lucky stiffs... I think the corporate world (especially in the US) has gotten so up tight that if you even THINK about having a brew at lunch you'll get sacked/canned/fired/etc...
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 03-21-2011, 06:06 PM   #7
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Quote:
Originally Posted by BendBrewer View Post
They didn't monitor ph back then like they do now. Your ph will rise as you sparge and you don't want it to get above 6 as you begin to extract undesired tannins.
Bingo... That'd be the biggest concern for me.

 
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Old 03-21-2011, 06:08 PM   #8
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Quote:
Originally Posted by Golddiggie View Post
Those French BASTARDS!!! Giving their oppressed workers weak brew to have with their lunch... Oh, wait, they were GIVEN beer to have with lunch? Lucky stiffs... I think the corporate world (especially in the US) has gotten so up tight that if you even THINK about having a brew at lunch you'll get sacked/canned/fired/etc...
I started bringing my homebrew to the office and let me co-workers drink it. Pretty soon we were having pizza and beer Fridays and I've convinced 2 of them theat they want to start brewing!

 
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Old 03-21-2011, 06:15 PM   #9
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Quote:
Originally Posted by ThePearsonFam View Post
I started bringing my homebrew to the office and let me co-workers drink it. Pretty soon we were having pizza and beer Fridays and I've convinced 2 of them theat they want to start brewing!
Man, I want to work where you are...
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 03-21-2011, 06:50 PM   #10
Mysticmead
 
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heheh... I work from home... and the beer fridge is in the next room

a Partigyle is something I've wanted to do for a while now..

 
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